CHARRO BEANS
These amazing Mexican Charro Beans are made with pinto beans simmering in a boldly flavored broth with bacon, ham, chorizo, chili peppers, tomatoes and spices.
Provided by Lauren Allen
Categories Main Course Side Dish
Time 1h45m
Number Of Ingredients 19
Steps:
- Pour dry beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving the liquid and pouring it into a measuring cup. Add additional water (or reduce liquid if needed) to make 2 ½ cups of total liquid. Stir in 1 teaspoon chicken bouillon. Set aside.
- Add the bacon and chorizo to a large pot and cook for about 5 minutes or until bacon is cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (sausages, if using), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add cooked beans and broth and simmer for 15 minutes. Taste and season with salt and pepper, or additional spices if needed. Garnish with cilantro before serving.
- Serve as a main dish, wish warm tortillas, or as a side dish. When serving as a side dish I like to thicken the beans by adding a cornstarch slurry at the end (1 tablespoon of corn starch mixed with 2 tablespoons of water).
Nutrition Facts : ServingSize 1 cup, Calories 338 kcal, Carbohydrate 40 g, Protein 20 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 657 mg, Fiber 10 g, Sugar 3 g
FRIJOLES DE LA OLLA (MEXICAN PINTO BEANS RECIPE)
Authentic "Frijoles De La Olla" Mexican Pinto Beans Recipe - Rich zesty pintos made on the stovetop, in the Instant Pot, or in a Crock Pot.
Provided by Sommer Collier
Categories Side Dish
Time 2h5m
Number Of Ingredients 7
Steps:
- Stovetop Method: Place the dried beans in a large bowl and fill with water, covering the top of the beans by 2 inches. Let the beans soak overnight.
- When ready to cook, place the beans in a large 6-8 quart pot with a heavy lid. Add the onion wedges, garlic, and hambone if using.
- Pour in enough water to cover the beans by 3-4 inches. Set the heat on medium.
- Cover and bring to a simmer. Then reduce the heat and simmer on medium-low to low for 2-4 hours, until the beans are very soft. *Even after soaking overnight, beans take a varied amount of time, base on how old they are. "New" dried beans will cook faster than beans that have been sitting in the pantry for months/years.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Instant Pot Method: When using an electric pressure cooker, you do not have to soak the beans overnight.
- Place the beans in a 6+ quart Instant Pot. Add the onion wedges, garlic, and hambone if using.
- Add 5 cups of water. Lock the lid into place and set on Pressure Cook High for 35 minutes.
- Perform a natural release. Once the steam button drops, it is safe to open the lid. If the beans are still firm, you can Pressure Cook again for 5-10 minutes. Then perform a Quick Release.
- Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
- Crock Pot Method: Place the dried beans in a large 6-8 quart slow cooker. Add the onion wedges, garlic, and hambone if using. Pour in 8 cups water. (You do not have to soak the beans for this method.)
- Set the crock pot on HIGH for 8-10 hours or on LOW for 15-17 hours. Once the beans are soft, remove the onion, garlic, and hambone. Stir in the pico de gallo. Taste, then salt as needed.
Nutrition Facts : ServingSize 0.5 cups, Calories 175 kcal, Carbohydrate 33 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, Sodium 166 mg, Fiber 7 g, Sugar 4 g
AUTHENTIC TRADITIONAL MEXICAN BEANS- FRIJOLES AUTENTICOS MEXICANOS
Authentic Traditional Mexican Beans- Frijoles Autenticos Mexicanos- basic, authentic traditional Mexican beans recipe. The dish is nutritious, easy to make and so traditional that cannot miss from a respectable Mexican table. A staple in the Mexican cuisine, this dish is a real comfort food.
Provided by The Bossy Kitchen
Categories Side dishes
Time 2h5m
Number Of Ingredients 11
Steps:
- Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
- Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
- Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
- If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
- When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
- Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
- To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they're tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
- Before removing the beans from the heat, add the epazote.
- Serve them with salads, rice, warm corn tortillas, grilled meats etc.
Nutrition Facts : Calories 158 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
THE BEST MEXICAN BEANS
These are my favorite! A lovely combo of my southern roots and my love of Mexican food...Make these as a side to your tacos and rice, a filling in your burritos, on a tostada, on brown rice, served over cornbread, or on their own. They are wonderful. They can also be adapted for whatever you are serving. Add whatever you like. I plan on adding tomatoes towards the end next time. This makes a lot and it freezes beautifully. (Prep time is soaking overnight...Also, I put 16 servings, but as a side it is more, I'm sure..I just freeze it...perfect for a party)
Provided by carolinajen4
Categories Beans
Time 10h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
- Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
- Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
- Add cilantro on top of individual servings. Yum!
Nutrition Facts : Calories 209.2, Fat 1.1, SaturatedFat 0.2, Sodium 243.2, Carbohydrate 37.8, Fiber 9.6, Sugar 1.8, Protein 12.7
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